| 非破坏评价黄瓜的营养成分 |
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| 引用本文： | 金同铭,刘玲.非破坏评价黄瓜的营养成分[J].华北农学报,1996,11(1):103-108. |
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| 作者姓名： | 金同铭 刘玲 |
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| 作者单位： | 北京蔬菜研究中心 |
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| 基金项目： | 国家“七五”科技攻关项目 |
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| 摘 要： | 用近红外光谱法非破坏分析黄瓜中的维生素Ｃ、还原糖、干物重三种成分，与国际法相比，其相关系数分别为０．９９３２、０．９９３０、０．９８１６，标准误差为０．３６８ｍｇ／１００ｇ、０．０６８％和０．０８５％，说明两种方法有着相似的准确性和精密度，而近红外光谱法分析效率可提高上百倍，且不需要任何前处理，也不用化学试剂，分析后的黄瓜样品仍可食用或作商品出售。既适用于大批量样品的分析测定，又为品质育种和种质资
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| 关 键 词： | 近红外光谱 黄瓜 糖 维生素C 干物重 营养成分 |
Non-destructive Evaluation of the Nutritional Composition of Cucumber |
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| Jin Tongming, Liu Ling, Tang Xiaowei.Non-destructive Evaluation of the Nutritional Composition of Cucumber[J].Acta Agriculturae Boreali-Sinica,1996,11(1):103-108. |
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| Authors: | Jin Tongming Liu Ling Tang Xiaowei |
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| Abstract: | A non-destructive analytical method for vitamin C,reductive sugars and dry matter in cucumber was developed using near infrared spectrometry(NIR). Compared with the national standard methods, this method shows similar precision: the results for these three components obtained with the two methods have multi-correlation coefficients of 0. 9932,0. 9930 and 0. 9816 respectively,with standard errors of 0. 368 mg/100g, 0. 068 % and 0. 085 % correspondingly. But NIRs method is hundreds of times more efficient. Moreover,the advantages such as no need for pretreatment, no use of chemical reagents and no damage to used samples make NIRs a quick analytical method for large quantities of samples and a convenient resort in breeding as well as in nutritional evaluation of genetic plasmas of cucumber. |
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| Keywords: | Near infrared spectrometry Cucumber Sugars Vitamin C Dry matter |
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